ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE
Make and share this Almond Chicken Breasts With Creamy Tarragon Mustard Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
- In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
- Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
CREAMY MUSTARD & TARRAGON CHICKEN
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Categories Chicken Mustard Braise Sauté Low Carb Quick & Easy Brandy Tarragon Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
- Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
TARRAGON & ALMOND CHICKEN
Tarragon is a perfect partner to chicken, and this dish will taste fabulous served outside on a summery day, with crusty bread to mop up the melted butter...
Provided by Geraldene Holt
Categories Lunch, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
- Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
- Wrap the prosciutto well around each breast, overlapping the ends (you shouldn't need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
- Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.
Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.05 milligram of sodium
ALMOND SAUCE CHICKEN BREASTS
This tasty dish is very rich in flavour.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
- Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
- In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
- Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g
BAKED CHICKEN BREASTS WITH ALMOND SAUCE
Make and share this Baked Chicken Breasts with Almond Sauce recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix together mushrooms, green onion, Worcestershire, sherry, and almonds.
- Pour into shallow baking dish.
- Whisk together melted butter, paprika, lemon juice, and extract.
- Thoroughly coat breasts with butter mixture.
- Place breasts on top of mushrooms in the baking dish.
- Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt.
- Bake covered for 30 minutes at 350 deg F, or until juices run clear.
- Remove chicken from dish and pour sauce into saute pan.
- Over medium heat, thicken sauce with flour and sour cream.
- Serve chicken breasts with sauce and rice.
Nutrition Facts : Calories 343.3, Fat 21.1, SaturatedFat 9.9, Cholesterol 113.5, Sodium 551.1, Carbohydrate 7.8, Fiber 1.8, Sugar 1.8, Protein 28.2
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
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CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE - GRACE …
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- In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 300 per serving
- Heat a large cast iron skillet or regular skillet to a medium-high heat. Season chicken breasts with salt and pepper. Add butter and olive oil to the pan. Once the butter has melted and both the oil and butter are hot. Add the chicken. Sear the chicken until golden brown, it should take about 4 minutes and will easily release from the pan when it's ready. Flip over and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside on a plate. Cover with foil.
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